A roasting pan with lid and a bottom rack is ideal, since elevating the chicken helps ensure air and heat circulation, helping it to cook faster and evenly, but a Dutch oven or a half-sheet pan ...

The heavy lid helps keep moisture in ... all sides until browned before transferring it to the slow cooker or roasting pan. What should the internal temperature of the roast be when it’s ...

Put on the lid, turn off the heat and set aside to infuse ... Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil ...

6. Remove the pan from the oven and remove the lid or foil. Stir the artichokes into the rice. Set the chicken thighs on top, skin sides up. Brush with the reserved lemon mixture. 7. Roast ...

Place the lid on the pot and give it a good shake ... Carefully remove the hot roasting pan from the oven and use a pair of tongs to place the potatoes one at a time onto the sizzling hot fat.